Phospholipids in the membrane consist of diverse pairs of fatty acids bound to a glycerol backbone. The biological significance of the diversity, however, remains mostly unclear. Part of this diversity is due to lysophospholipid acyltransferases (...
An emulsion, a type of soft matter, is complexed with at least two materials in the liquid state (e.g. water and oil). Emulsions are classified into two types: water in oil (W/O) and oil in water (O/W), depending on the strength of the emulsifier....
The physical properties of butter are influenced by its microstructure; therefore, observation techniques should be employed to improve this structure. Current observation methods are coupled with the pretreatment process, which destroys the micro...
The effects of sucrose ester of fatty acid (SEF) on the nanostructure and the physical properties of water-in-oil (W/O)-type emulsified semisolid fats were investigated. Model emulsions including palm-based semisolid fats and fully hydrogenated ra...